Palace-Style Veal Mahmudiye

Ingredients

• •2 kg diced veal
• •2 tbsp flour
• •200 g butter
• •4 garlic cloves
• •2 medium onions
• •2 spring onions
• •1/2 tsp allspice
• •500 g dried apricots
• •250 g almonds
• •1/2 small cinnamon stick
• •1 tsp sweet red pepper powder
• •Salt, black pepper

Preparation

1. 1

   Melt the butter in a pot and sauté with the diced onion and garlic. Add the diced veal and sauté over high heat until the juices are absorbed. Once the veal is ready, add black pepper, allspice and the cinnamon stick and sauté briefly until the meat takes on the spices. Add the flour and sauté until the raw flour smell is gone, then add 2 fingers of water over the meat. Once the meat starts to boil, lower the heat and leave to cook. Blanch the almonds briefly in boiling water, cool in cold water and peel. In a small pan, sauté the peeled almonds in butter until lightly brown. Chop the dried apricots and soak them in hot water a while. Add the tender veal, the apricots, the strip-cut spring onion and salt. Once the dish is cooked, rest it for half an hour. Meanwhile, heat butter in a pan and add the sweet red pepper powder (drizzle over to serve).